IN THE KIT
12 ozchicken breast
6 ozgreen beans
4 ozchicken stock
4 ozmaple Dijon blend
1 ozred wine vinegar
6 ozseasoned panko
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Preheat broiler with a rack in the upper third;
Cut carrots in half lengthwise, then cut on an angle into 1-inch pieces;
Trim green beans, if desired;
Remove leaves from stems & roughly chop parsley.
On a rimmed baking sheet, toss carrots & green beans with a drizzle of oil, salt, & pepper. Broil on upper third rack until softened & browned in spots, about 10 minutes (watch closely, ovens vary).
Meanwhile, heat ½ garlic butter over medium skillet over medium-high. Add panko; cook, stirring with wooden spoon/spatula occasionally, until lightly browned & toasted, 2–3 minutes. Transfer to a bowl and season with salt & pepper; set aside until step 6. Wipe out skillet.
Pat chicken dry & season all over with salt & pepper. Heat another drizzle of oil in same skillet over medium-high. Add chicken & cook until browned & cooked through, about 5 min per side. Transfer to a plate. Remove pan from heat.
To same skillet off heat, add Dijon/maple syrup, stock, rest of butter & splash of red wine vinegar. Return to medium low heat & cook, stirring frequently to scrape up any browned bits, until sauce is slightly thickened, 1–2 minutes. Season with salt & pepper to taste. If you want a more tangy sauce, add a bit more red wine vinegar, stir, season to taste.
Transfer chicken to serving plates; serve carrots & green beans alongside. Pour pan sauce over chicken. Sprinkle generously with buttery breadcrumbs & garnish with parsley leaves. Enjoy!